mutton pilaf recipe

How to Make Lamb Pilaf: A Step-by-Step Guide

Lamb pilaf, a fragrant and hearty Central Asian dish, combines tender meat, aromatic rice, and caramelized carrots for a unforgettable meal. Here’s a simple yet authentic recipe to recreate it at home.

Ingredients: 500g lamb (chopped into cubes), 2 cups basmati rice (soaked for 30 mins), 3 large carrots (julienned), 1 large onion (sliced), 1/2 cup vegetable oil, 4 cups broth (lamb or chicken), 1 tsp cumin, 1 tsp paprika, salt to taste, and a handful of raisins (optional).

Steps:

1. Sear the Lamb: Heat oil in a heavy pot. Sear lamb cubes until golden brown, then remove. Sauté onions until translucent, then return lamb to the pot. Add cumin, paprika, and salt, stirring for 1 minute.

2. Layer the Vegetables: Spread julienned carrots evenly over the lamb, creating a bed for the rice. Drain soaked rice and spread it over the carrots.

3. Simmer: Pour hot broth over the rice, ensuring it covers by 1 cm. Bring to a boil, then reduce heat to low. Cover tightly and simmer for 20–25 minutes, or until rice is tender and liquid is absorbed.

4. Rest and Serve: Turn off heat and let it rest, covered, for 10 minutes. Fluff gently with a fork, mixing rice, lamb, and carrots. Garnish with raisins and extra onions.

Tips: For a crispy crust, let the bottom layer of rice (called “okdah”) caramelize slightly before serving. Enjoy this comforting dish with a side of yogurt or fresh salad!